67B-22 |
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M. HAMMOND and D. I. Skonberg. Dept. of Food Science & Human Nutrition, Univ. of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735 Omega-3 fatty acids play important roles in promoting human health. Atlantic salmon has a high content of omega-3 fatty acids, however, they are highly susceptible to oxidation, particularly when the salmon is minced for incorporation into value added seafood products. The objective of this study was to evaluate the efficacy of various chitosan solutions in reducing lipid oxidation in minced salmon fillets. Fresh, minced Atlantic salmon was mixed with varying concentrations (0.5% and 1.0%, based on mince weight) and varying sizes of chitosan (low molecular weight (LMW); 30 minute enzymatically degraded; and 24 hour enzymatically degraded) dissolved in 1.0% acetic acid. The effects of adding 1.0% ascorbic acid (AA) or 1.0% AA plus 1.0% mixed tocopherols to the chitosan were also studied. A total of 10 treatments, including an untreated control and an acetic acid control, were prepared. The mince treatments were prepared in triplicate and stored at 3C for 13 days. On days 1, 3, 6, 8, 10, and 13, samples were subjected to TBA, instrumental color (L, a, b), and GC headspace analysis of propanal, hexanal, and total volatiles. “L” values increased and “a” values decreased in all treatments during refrigerated storage, with the untreated control having significantly (P < 0.05) lower “L” values than all treated samples. TBA values significantly increased in all treatments with storage, ranging from 0.16 on day 1 to 3.52 microgram/gram on day 13. The LMW chitosan with 1.0% AA and 1.0% mixed tocopherols (1T) and the LMW chitosan with 1.0% AA (1S) resulted in the lowest TBA values throughout the study. Levels of propanal were lowest in the 1T and 1S treatments, and reached a high of 10.32 nmol/g in the acetic acid control. These results indicate that oxidation in salmon mince can be successfully retarded during refrigerated storage with the combined use of LMW chitosan, AA, and mixed tocopherols. Enzymatically degraded chitosan provided no additional antioxidative effects.
Session 67B, Food Chemistry: Antioxidants and bioactive agents
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